Baingan Bharta

Kalchina Vankaya Masala.

Eggplant is fire roasted till its cooked and charred from outside. Tomatoes and onion are cooked in tempered oil till mushy. Roasted eggplant is then cooked in it along with spices. Baingan bharta can be served with steamed rice or with any flatbread.
Makes: around 4 Servings of Baingan Bharta.

Ingredients:

Eggplant 1 Large
Onion 1 Large
Tomato 3 Medium
Green Peas (Fresh or Frozen) 2 Tbsps
Ginger 1 inch Piece
Garlic 2 Cloves
Green Chiles 3 – 5
Red Chili Powder 1/2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric Powder 1/4 tsp
Cumin Seeds 1/2 tsp
Cilantro Few Springs
Salt to taste
Oil 1 Tbsp

Method of preparation:

Wash and pat dry eggplant.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Remove stem and lightly mash the roasted eggplant.

Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Peel, wash and grate the ginger.
Peel and grate the garlic.
Wash and finely chop the cilantro.

Heat oil in a pan, add cumin seeds and fry till it splutters.
Add chopped onion and fry till it turns light brown.
Stir in sliced green chiles, grated ginger, garlic and salt.

Fry for few more minutes, stir in chopped tomatoes and cook till the tomatoes becomes mushy.
Once the tomatoes comes together, stir in cumin powder, coriander powder, red chili powder and turmeric powder.

Fry for a minute, stir in mashed up eggplant, peas and cook covered on low flame for few more minutes.
Garnish with chopped cilantro and serve baingan bharta with steamed rice.
Notes: Alternatively, eggplant can be microwaved for around ten minutes or cook in oven at 400 F for around 40 minutes.

Suggestions: Make sure to cook the tomato mixture down before adding the eggplant.
Variations: You can also add few pinches of garam masala during the last stage of cooking process.
Other Names: Baingan Bharta, Baingan Bhurta, Baingan Bhartha.

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Spicy Potato Kurma

Bangala Dumpa Kurma.

Onion and tomato are cooked in tempered oil. Potato is boiled and cubed and added to the onion tomato mixture. A freshly made spice powder is used for taste and aroma. Once the potato is absorbs all the flavors, the kurma is served with chapati or with roti etc.
Makes: around 3 Servings of Bangala Dumpa Kurma.

Ingredients:

Potato 1 Large
Onion 1 Large
Tomato 2 Medium
Green Chiles 3 – 4
Red Chile Powder 1/2 tsp
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Chana Dal 1/2 tsp
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tbsp

Masala:

Cinnamon 1 1/2 inch Stick
Cloves 3
Star Anise 1/2
Coriander Seeds 1 tbsp
Oil 1/2 tsp

Method of preparation:

Peel and slice the onion.
Wash and finely chop the tomato.
Remove stems, wash and slice the green chiles.
Halve the potato and boil it in enough water till just soft.
Strain the potato, peel off the skin and chop into big cubes.
Mash couple of potato cubes and keep aside.

Heat oil in a small pan, add all masala ingredients in order.
Fry them on low flame till aromatic or till they change color.
Cool the roasted ingredients and grind them into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When chana dal changes color, add onion and green chiles.
Fry briefly and stir in chopped tomatoes.
When tomatoes turn a little mushy, add chopped potato, mashed potato, ground masala powder, red chile powder, turmeric powder and salt.
Fry for a minute, add around half a cup of water and cook covered on low flame.
Once the oil separates, uncover and fry for a minute and remove from heat.
Serve potato kurma with chapati or with steamed rice.
Notes: Make sure potato is cooked properly.

Suggestions: If the potato is not cooked well, add a splash of water and cook covered till done.
Variations: Also check the potato tag or try the browse page for more variations.
Other Names: Potato Kurma, Bangala Dumpa Kurma, Aloo Kurma.

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